This bright bean filled salad is filled with all sorts of things that it actually has a fun texture and the taste works pretty well. Since there are beans and chickpeas it kind of acts as a reverse bean bowl but also that means it is actually quite filling as a main dish. The dressing is just a nice acidic lemon vinaigrette but a creamy sour cream based dressing wouldn’t be amiss either, if you skip the acid in the dressing though maybe add some tart tomatoes or spinach to off-set the sweetness of the grilled nectarines.
Grilled Nectarine and Bean Salad
Make the dressing by mixing together all of the ingreidents and set aside.
In a hot pan with a small amount of oil, roast the corn kernels leaving them in the pan on medium heat for 3-4 minutes until they color and then gently rotate them until all sides have a light char.
Remove the corn from the pan and set aside. To the same hot pan place the nectarine slices on one side and allow to cook for 5-6 minutes until they color then flip and repeat on the other side.
Remove the nectarines from the pan and allow to cool to room temperature.
Assemble the rest of the salad in a large bowl by placing the salad greens in a bowl and then adding the beans, chickpeas, cucumbers, tomatoes and avocado.
Add in the cooled corn and nectarines, pour the dressing over, toss and service right away.
Adapted from J Cooking Odyssey
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